A tender crust and a filling of ricotta, dulce de leche, and coconut, all topped with gratinated Italian meringue, make this tart a true temptation. The crust is incredibly tender due to the inclusion of powdered sugar and butter, giving it a special texture. Perfect for tea time, this dessert...
Ingredients
For the Crust
self-rising flour250g
softened butter125g
powdered sugar125g
baking soda1pinch
egg yolks6
vanilla extract1tsp
milk10tbsp
For the Filling
ricotta500g
sugar100g
egg whites beaten to stiff peaks3
cornstarch1tbsp
lemon zest1tsp
pastry dulce de leche200g
For the Topping
egg whites3- sugar100g
shredded coconut80g
Nutrition (per serving)
Calories
649.7kcal (32.48%)
Protein
7.8g (15.68%)
Carbs
78.4g (28.51%)
Sugars
45.8g (91.54%)
Healthy Fat
10.8g
Unhealthy Fat
20.9g
% Daily Value based on a 2000 calorie diet
How to make Ricotta, Dulce de Leche, and Coconut Tart
Crust
- Step 1
Sift the flour, powdered sugar, and baking soda together in a bowl.
- Step 2
Make a well in the center of the dry ingredients and add the softened butter, previously beaten with the egg yolks and vanilla extract.
- Step 3
Gradually add the milk while combining the ingredients until a tender dough forms.
- Step 4
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate until ready to use.
Filling
- Step 1
Mix the ricotta with half of the sugar in a bowl.
- Step 2
Add the egg yolks one at a time, followed by the cornstarch, lemon zest, and the egg whites beaten to stiff peaks. Mix gently and set aside.
- Step 3
Roll out the crust dough and line a tart pan with it. Prick the base with a fork.
- Step 4
Spread the dulce de leche evenly over the base.
- Step 5
Pour the ricotta filling over the dulce de leche and bake in a preheated oven at 180°C (350°F) for about 30 minutes.
Topping
- Step 1
Prepare the meringue by beating the egg whites and gradually adding the sugar in a steady stream.
- Step 2
Fold in the shredded coconut gently with smooth movements.
- Step 3
Remove the tart from the oven and cover it with the meringue mixture.
- Step 4
Gratinate the tart for a few minutes until the meringue is lightly golden.
- Step 5
Remove from the oven and let cool completely.
Nutrition (per serving)
Nutrition (per serving)
Calories
649.7kcal (32.48%)
Protein
7.8g (15.68%)
Carbs
78.4g (28.51%)
Sugars
45.8g (91.54%)
Healthy Fat
10.8g
Unhealthy Fat
20.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is softened to make it easier to incorporate into the dough.
When beating egg whites for the filling and topping, ensure the bowl and whisk are clean and free of grease for the best results.
Use a spatula to gently fold the egg whites into the ricotta mixture to maintain its airy texture.
Keep an eye on the tart while gratinating the meringue to avoid over-browning.
Serve the tart cold for the best flavor and texture.
FAQS
Can I use store-bought dulce de leche?
Yes, store-bought dulce de leche works perfectly for this recipe. Just ensure it is of good quality and has a thick consistency.
Can I make the crust ahead of time?
Yes, you can prepare the crust dough in advance and refrigerate it for up to 2 days. Bring it to room temperature before rolling it out.
What is the best way to store the tart?
Store the tart in an airtight container in the refrigerator for up to 3 days. Serve it cold for the best taste.
Can I substitute ricotta with another cheese?
Ricotta is recommended for its creamy texture, but you can substitute it with mascarpone or cream cheese for a slightly different flavor.
Can I skip the coconut in the topping?
Yes, you can omit the coconut if you prefer, but it adds a delightful texture and flavor to the meringue topping.
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